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clear, properly cut ice -- not to mention attention to technique. and the spaces themselves were austere, with rules ("no name-dropping, no star-fucking; no hooting, hollering, shouting or other loud behavior") that helped to encourage a sort of reverence for the art of the cocktail. of course, a whole
good hands: ross, who still works the bar from time to time, is the man behind a host of modern classics, like the penicillin , with whiskey, honey-ginger syrup, lemon, and islay scotch. share on facebook pin it bar goto | cole saladino/thrillist bar goto lower east side sleek, simple decor (a golden-wood...
https://www.thrillist.com/drink/new-york/best-cocktail-bars-in-new-york-city